Warrington
Purpose of the role To run the pizza section of San Lorenzo and to produce a pizza that is the same every single time. The candidate makes the dough to the house recipe and keeps it performing consistently day to day, shapes every base to the same size and thickness, tops it to the same weights and balance, and bakes it to the same colour and finish. Consistency is the measure of this role: a guest ordering the same pizza on a quiet Tuesday and on a full Saturday should receive an identical product. Key responsibilities Dough: recipe and consistency. Make the dough strictly to the house recipe exact flour and water weights, hydration, salt and yeast, mixing time and finished dough temperature; control fermentation and proving to the agreed schedule; adjust for kitchen temperature and humidity so the dough behaves the same in July as in January; ball to the exact specified weight; record every batch quantities, times and temperatures so faults can be traced and good results repeated; rotate and use dough strictly in order, and discard dough that is over- or under-proved rather than sending a compromised base. Shape and appearance. Hand-stretch every base to the specified diameter and thickness, evenly from centre to edge; produce a round, regular base with no thin patches, tears or heavy spots; form a clean, even crust to the agreed depth all the way round; keep the base a consistent thickness so it bakes evenly; check the shape before topping and re-stretch rather than send a misshapen pizza. Toppings and balance. Apply sauce, cheese and toppings to the specified weights, using scales and portion tools rather than judgement; spread sauce evenly to the correct distance from the edge; distribute toppings so that every slice carries the same amount, with no bare sections and no heavy centre; follow the agreed layering order for each pizza; avoid overloading, which makes the base wet and the bake uneven; look at the finished pizza and check it is balanced before it goes into the oven. Baking and finish. Manage oven heat and pizza placement so every base bakes evenly; turn as needed for consistent colour all round; bake to the agreed crust colour and base crispness, neither pale nor scorched; apply finishing oils, herbs and garnishes exactly to spec and in the same position every time; check every pizza against the standard before it leaves the section; work to the timings called from the pass so tables are served together. Preparation, stock and cost. Prepare sauce, cheese and toppings to specification and to par levels before every service; plan dough and prep quantities to forecast trade to minimise carry-over; check deliveries for quality, quantity and temperature and report anything below standard; rotate stock by date; hold portion weights even when busy, since the sections gross profit is won or lost there; record all waste, over-production and mistakes honestly, and report shortages early rather than running out mid-service. Food safety, cleanliness and teamwork. Follow food safety and personal hygiene procedures at all times and complete the sections temperature, cooling and cleaning records accurately as they happen; keep dough trays, containers and toppings covered, dated and correctly stored; handle allergen and special dietary orders exactly as the company procedure requires, tell the pass, and never guess an ingredient stop and check with the Head Chef or Sous Chef; clean as you go and complete close-down and deep-clean tasks for the bench, mixer, fridges and oven; use equipment safely and only once trained, and follow COSHH and manual handling procedures; report accidents, near misses and faults straight away; attend briefings, guide any Commis Chef on the section, support other sections when yours is under control, and carry out other reasonable duties requested by the Head Chef or Sous Chef. What we are looking for: 1 + year working a pizza section in a restaurant, pizzeria or comparable kitchen. Sound practical understanding of dough hydration, mixing, fermentation and proving, and how kitchen conditions change the way it behaves. Able to hand-stretch bases consistently to a set size and thickness at service pace. Able to work precisely to recipe cards, portion weights and presentation specifications. Level 2 Food Safety and allergen awareness, or willing to complete within two weeks of starting. Legal right to work in the UK; available to work a flexible rota including evenings, weekends and bank holidays. Physically able to undertake the role, including prolonged standing, lifting dough and flour sacks and working close to a hot oven, with reasonable adjustments as required. Desirable: long-fermentation or sourdough experience; high-volume pizza service; a professional culinary or pizzaiolo qualification. Skills and personal qualities Consistency above all the same dough, the same shape, the same pizza, every time. Reads dough by feel and adjusts to the day rather than following the clock blindly. A good eye for appearance and balance; notices when a pizza is not right and makes it again. Disciplined with scales and portion weights, even at the busiest moment. Keeps pace and composure when the oven is full and tickets are stacking. Clean and organised, with the bench, dough and records under control. Takes direction and correction professionally and shares knowledge. Reliable, punctual and a genuine team player. TPBN1_UKCT
